Dip in olive oil and spice bath (bowl of olive oil and particular spices stirred together - let the oil mixture rest for at least 10 mins to actually partially dissolve, then commence dipping) usually spices are just chili powder and garlic. for sweet potatoes, chili powder and cinnamon, sometimes a bit of nutmeg.

Coat entire fry with oil, but then let most of the oil drain off.

Place on shallow baking sheet, fill, no significant gaps needed, though I try to not have touching.

Bake at 450 for 10 mins. Flip fries, bake another 5-7 mins (depending on how crispy you like)

Comes out perfect every time!

We usually cut into chips (1/8-1/4 inch) drizzle both sides with a little olive oil and spinkle on some Old Bay seasoning. Bake at 425-450 (don't remember which) to desired doneness, flipping halfway through.

tdedek

North316 wrote:We usually cut into chips (1/8-1/4 inch) drizzle both sides with a little olive oil and spinkle on some Old Bay seasoning. Bake at 425-450 (don't remember which) to desired doneness, flipping halfway through.

We do the same, but I set the oven to broil and instead of old bay, I use salt, pepper, and a little garlic powder and cayenne pepper. Keep it in the broiler for about 10 mins or so, flipping half way through. Not really french fries as much as crisped baked sweet potato chips, but we love them! We used to bake them at a lower temp but moved to an oven broil - like the little bit of extra browning on either side.

loveladyelectric

This wine is drinking really well, I wouldn't hold on to it for more than 2-3 years. When Peter said the 2006 would outlive the 2007 he was spot on (duh.) This wine is not a crowd pleaser- there's not a lot of sweetness or fruit-forwardness to it. It's a dry, warm climate Bordeaux blend with very good tannins, structure, and a small amount of fruit.

I've never wanted a steak so badly to compliment a wine.

Edit: Highly recommend listening reclined, with your feet up, and a glass in one hand. Also helps if you've got an 11 on your amplifier.

cmaldoon

Nose: Round for a white. pear, quince, and a flavor between honeysuckle and vanilla. That last part is almost musky and quite intoxicating. There may also be a hint of heat on the nose.

Palate: acidity like a granny smith apple on the entrance, in fact the granny smih feel carries through the middle and end as well. A floral (Lilly, Big ones) sense carries through the middle with a bit of sweet oak and the finish. Digging a bit deeper and you'll find some dried or candies orange peel, both for the zest and the slight bitterness.

Not the most complex wine but better than most. and I love me a white with a finish!

Nose: Round for a white. pear, quince, and a flavor between honeysuckle and vanilla. That last part is almost musky and quite intoxicating. There may also be a hint of heat on the nose.

Palate: acidity like a granny smith apple on the entrance, in fact the granny smih feel carries through the middle and end as well. A floral (Lilly, Big ones) sense carries through the middle with a bit of sweet oak and the finish. Digging a bit deeper and you'll find some dried or candies orange peel, both for the zest and the slight bitterness.

Not the most complex wine but better than most. and I love me a white with a finish!

Thanks for the update/follow up. I have been holding mine, pending spring or summer. Good to know that this year's offer was a good one.

jmdavidson

2005 Palmeri Stagecoach Syrah: deep, dark fruit in color and flavor, cassis, oak and pepper. Went very well with the grilled steak and the dark chocolate afterwards. Picked up various Palmeri's from other websites and have enjoyed every one of them.

bkarlan

Almost killed a baby.
I had a bottle of 09 Domaine des Monts Luisants Morey St. Denis 1er Cru Les Genavrières out on the counter and ready to open. Finally at the last second a voice of reason spoke to me and convinced me to put it away.

06 Wellington Cab Sav instead.

"War is an ugly thing, but not the ugliest of things. The decayed and degraded state of moral and patriotic feeling which thinks that nothing is worth war is much worse..." - John Stuart Mill

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